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Friday, December 14, 2012

Trudy's Zwetschgenkuchen (German Plum Tart)

Mom
Trudy sweetly shared her plum tart recipe with me. I appreciate it so much,

because
she doesn’t use recipes—she cooks by feel—and her native language is German,

so
writing in German is a labor of love.
She uses what I call Italian Prune Plums.

Did you find a Zwetschgenkuchen receipe on the internet yet. You know I
usually bake and cook without receipe's and I will have to convert the
ingredients into american measurements. It also matters what size of
cookiesheet or baking pan you use. I usually use a rectangle pan with a higher
side because the plums are very juicy and boil over.

A simple yeast dough works
well but also a sugar cookie like dough. I cover the bottom of the pan like you
would a pie crust. Then I sprinkle some breadcrumps over it to upsorbe? some of
the juice, cut the Zwetschgen lenghwise open to take out the pit and snip the
two points in 1/2 inch. LAy them face up on the dough in rows covering the pan
completely overlapping them so you can fit many plums on the sheet.

Make Streusel with flour, sugar and butter (like crumbs) amounts of
ingridients vary according to the size of the pan. Use one part flour maybe 2
cups and half of the amount sugar at leats one stick unsalted butter, add
cinnamon to the crumbs and sprinkle over the plums and bake until the Streusel
are a light brown on top. After baking sprinkle cinnamon sugar over it. Tasts
good warm and cold. Good Luck.

I hope you can still use
this Trudy receipe. Have a great day. Love to all the
family.MomTrudy